Peanut Butter Eggs

This post may contain affiliate links. Please read my disclosure and privacy policy.

Homemade Peanut Butter Eggs are quick and easy to make, and taste even better than the store-bought version. All you need is 5 simple ingredients to get started!

homemade peanut butter eggs with salt on top

Ingredients You’ll Need

To give these peanut butter eggs a thick, rich center, you’ll need to use more than just peanut butter in the middle. I think the combination below works perfectly!

  • Peanut Butter
  • Coconut flour (or almond flour; see substitutions below)
  • Maple syrup
  • Pinch of salt

The coconut flour helps absorb some of the moisture, making a thick, chewy peanut butter middle that resembles the candy you’d buy at the store.

How to Make Peanut Butter Eggs

To make peanut butter eggs, you’ll stir together the peanut butter, coconut flour, maple syrup and salt.

peanut butter filling ingredients mixed together

I like to keep stirring until the batter looks thicker. It should have a texture similar to cookie dough, or even play-doh.

Scoop the dough using a tablespoon and drop it on to a lined baking sheet. You should get about 7 pieces from this recipe, so feel free to double or triple it, if you need to make more!

peanut butter shaped eggs

Use your fingers to flatten and shape each piece into an egg. If you have a cookie cutter, you can use the same method I use in my Peanut Butter Hearts tutorial, instead.

Place the pan of peanut butter eggs in the freezer to firm up. While they are chilling, you can melt the dark chocolate.

melted chocolate added to peanut butter eggs

Remove the peanut butter eggs from the freezer, then use a spoon to spread the melted dark chocolate on top.

The chocolate will firm up when it touches the cold peanut butter eggs. (If the chocolate isn’t firming up quickly, just place the pan back in the freezer until the chocolate is solid.)

peanut butter eggs flipped over

Flip the eggs over and coat the other side with chocolate. Sprinkle one side with a little sea salt on top, if you like, too. I use any extra dark chocolate to drizzle on top to make the eggs look fancier.

Store the eggs in the fridge until you are ready to serve. They will melt if you leave them at room temperature for too long, but they have a great taste and texture straight from the fridge.

extra chocolate and salt added to eggs


Need to try something else? Here’s my best guess at substitutions.

Coconut flour. You can make this recipe using a 1/4 cup of blanched almond flour instead of the 1 tablespoon of coconut flour, with pretty good results. I don’t know how this recipe will work with other varieties of flour. (It’s not recommended that you eat raw flour, FYI.)

Maple Syrup. If you don’t have maple syrup, you can probably replace it with 1 tablespoon of honey. I’m not sure how a granulated sugar would work with this, since there’s no heat involved to help the sugar dissolve.

Dark chocolate. I use store-bought dark chocolate for convenience, but you can also make your own chocolate coating for a naturally-sweeteend option.

peanut butter egg cut in half to show filling

More Homemade Candy Recipes:

peanut butter eggs stacked with black background

peanut butter eggs on parchment paper
Add to Collection
Print Pin
5 from 31 votes

Peanut Butter Eggs

Peanut butter eggs are made with just 5 simple ingredients, and taste better than the kind you'd buy at the store! All you need is a few minutes to make them.
Course Dessert
Cuisine vegan
Keyword peanut butter eggs
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 7
Calories 197kcal



  • In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
    peanut butter filling ingredients mixed together
  • Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the batter into 7 balls. Use your hands to press and shape each ball into an egg-like shape. Place the pan of penaut butter eggs in the freezer to set.
    peanut butter shaped eggs
  • While the peanut butter middles are setting in the freezer, melt the dark chocolate chips. Stir until smooth.
    melted dark chocolate chips in bowl
  • Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, or you can place the pan back in the freezer for a few minutes to help the chocolate set.
    melted chocolate added to peanut butter eggs
  • Flip the eggs over and coat the other side with chocolate, too.
    peanut butter eggs flipped over
  • Use any remaining melted chocolate to drizzle over the top, and sprinkle one side with flaky sea salt, if you'd like to. Serve chilled from the fridge. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
    extra chocolate and salt added to eggs



Nutrition information is for 1 of 7 pieces. This is automatically calculated, and is just an estimate not a guarantee. For accurate results, use the labels on your ingredients at home.
For a lower-calorie treat, you can make these half the size and make double the amount!
If you need to replace the coconut flour, you can try 1/4 cup of almond flour instead. I haven't tested this with other varieties of flour.


Calories: 197kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 214mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

If you try these Peanut Butter Eggs, please leave a comment and rating below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too.

Reader Feedback: What’s your favorite seasonal candy? Let me know if you have any other recipe requests!

Get more recipes + meal plans in my books:

detox book and meal plan

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sara @ Magia e Pasta

Cadbury Cream Eggs are my vice so I fully support you trying to create a healthy substitute! I’m excited to try these out, they look delicious 🙂


Oh my goodness, these look divine…peanut butter and chocolate is a favorite combo, but Easter is one of those holidays where I don’t make anything in particular.

Recently, I’ve been trying new recipes with the hopes of posting them…but they haven’t quite been post worthy. I know you’ve talked about flops before and I’m wondering if you can share how you maintain balance between taste testing/recipe creating with your regular meals and not feeling like you’ve eaten too much or caused digestive issues?

Thanks! xo


Growing up near Detroit, the Sanders chocolate birds nest with jelly beans eggs was/is a favorite seasonal treat. I think the nest is made from coconut and a crispy rich cereal. I still buy one for each of my children (and me 🙂


Oh my these look delicious! I have been craving peanut butter lately and bought a fresh pure peanut butter that is so delicious, I may have to try making some of these lol!


LOVEEEE Cadbury Creme Eggs!!!!


Can I omit the coconut flour?


    I’ve made these before using coconut oil, instead of coconut flour, if you want to try that, but it is much more difficult to shape the eggs and they are not as authentic in texture. You need to add something to the peanut butter to make the middles solidify, and coconut flour is the most similar in texture to powdered sugar, which is why it works so well!

    If you find another substitute that works, please share!


      I substituted white rice flour for the coconut flour and they turned out great! 🙂
      I just found your blog after going gluten-free for health reasons and LOVE it! 🙂 THANK YOU!!!


My sweetie is obsessed with Reese’s peanut butter cups, but I try to discourage him from eating them because of all the yucky ingredients. I’m going to have to try these!

Kristi O

Getting some groceries this morning and will be including this in my easter prep later this afternoon! My kids are very excited to help make these as well! Thank you! I have to say ALL the recipies of yours we’ve tried have been a huge success!


    I’m so glad to hear that! Thanks for letting me know, and I hope your kids enjoy making these, too!

Kristi O

p.s. – you also have my 6 year old daughter and I addicted to Chia seeds! Chia Vanilla pudding is our favorite breakfast! We’ve been experimenting with other Chia recipes in our diets as well and love Chia Fresca drinks if we don’t have the pudding for breakfast. I can’t thank you enough for this addiction! (sorry for posting twice)

DeAnna Lynn Englezos

Looks awesome! Thanks for “healthifying” these classic (of so bad for you) faves. 🙂

Danielle @ Clean Food Creative Fitness

These look amazing! Peanut butter cups are my favorite thing ever! Totally making this recipe 🙂

Becky R

These look devine, thanks! I read you want to tackle a cadbury egg recipe and I saw that fitsugar just posted a recipe yesterday for them!


I dont have coconut flour, could I use almond instead?


    Coconut flour and almond flour are not interchangeable– you’d probably have to add a lot more almond flour to achieve a similar texture, and I’m not sure how that would affect the final taste and texture. Please let us know if you have any success!


Easter Candy I Miss: I loved those birds nests made with chow mein noodles and peanut butter!

Amanda Jewell

These look GREAT! I was going to make your paleo chocolate chip cookies for easter, but now I don’t know what to make… dilemma… I’ll probably just have to make both.. 🙂


I have recently discovered your blog and LOVE it!
I also found another blog with good recipes, including one for Cadbury Eggs! Here’s the link:
Perhaps some inspiration?

Thanks again for all your yumminess!


I think you’re my new favorite blogger! I use real maple syrup and coconut oil for baking because of gluten-intolerances, sugar-issues, and dairy-allergies. My family loved your chocolate donuts and I’m making these right now =) Thank you!


Peepsters (NOT peeps…ew) are by far my favorite Easter candy. In fact, I wrote a post about them on my little blog:

A “healthy” creme center would be hard to achieve….but maybe doable using something similar to your homemade sweetened condensed coconut milk…hmmm now you’ve got me thinking… 😉


    Oops, here’s the link to my bloggie: BalanceWithHope/peepsters


oh thx so much, these are the better version of beanutbutterballs that i havend’t had the time to figure out myself:-) going to make them tomorrow:-)


Great idea Megan! And as always, so simple! We’ll substitute almond butter for peanut butter (allergens!), which I’m sure won’t harm things in the least.


these look so yummy! I have been trying (rather unsuccessfully, I might add) to make some gluten free dairy free chocolate candies for my allergic family. I will definitely make these substituting either almond butter or sun nut butter, due to peanut allergy.
I also want to say that I really look forward to your daily emai and recipes! Thank you so much

patricia van dyke

Megan, seen these this morning and just had to try. I’ve been making peanut butter cups for years, but I think I just replaced my recipe. These were easy and quick, and taste delicious. Made just like your recipe with coconut flour, instead of powdered sugar,and coconut oil with chocolate. Great job, Thanks


Totally Trying!! Yum!!
Can I just grind up dried coconut for the flour or is it a special thing you have to buy?
Last year I made a PB cup that mixed nutritional yeast with the peanut butter. Seemed weird but was really good!


    I buy this brand of coconut flour:

    I’m not sure if grinding up dried coconut would have the same result, or not. The store-bought coconut flour is very dry and absorbent, almost as if some of the fat content is removed. When I grind dried coconut oil, I feel like it releases the oil pretty quickly, so it would definitely be an experiment!

    I’ve heard of the PB & nutritional yeast combo, but haven’t tried it myself. Maybe I’ll add some into my next batch!


      I didn’t have coconut flower, so I used finely ground coconut (thought there wouldn’t be much of a difference), but had to use much more of it (actually more coconut than peanut butter), and it still wasn’t very solid. It also doesn’t harden up so easily in the freezer. It seemed hard before I poured the chocolate over it, but with the chocolate on it, and after more time in the freezer, the chocolate hardened, but it was very soft on the inside. However, too soft or not (because of not using the right ingredients), they are ABSOLUTELY DELICIOUS!


Yum! These sound delicious! I don’t have coconut flour; would regular flour work in a pinch?


    Hmm… I have no idea. Please let us know if you give it a try!


I just made these for my husband. He is doing a little happy dance in the kitchen right now. 🙂


These look great! But I dont have any coconut flour. Can I use something else instead?


    I haven’t tried any other substitutions myself, but please let us know if you have any success!


I ground up some coconut flakes instead of using coconut flour and they stil turned out wonderful! Thanks for the recipe:)


made a batch of these…tasted the batter…then immediately made another batch. these did NOT last long! thank you for such an amazing recipe.


I just made these this weekend and what a hit!!!! LOVED THEM! They actually call my name from the fridge:).



These are so easy to make and absolutely delicious! Thank you so much for sharing! My boyfriend devoured three of them, and my other three taste testers claimed that these taste better than the real Reeses eggs!


I made these for Easter and they were delicious! I didn’t have coconut flour so I used 2 tbsps of tapioca flour and it worked perfectly! I also used almond butter since we were out of peanut butter and it tasted great with the chocolate. I made the flat egg shape and I also used the filling like dough and rolled it in my palm to make them look like real eggs. Such a great recipe thanks! I will make these again for sure! 🙂

Jeremy Gordon

These look absolutely amazing – and it’s going to make me a hit in my sister-in-law’s house. This is a brownie-points recipe if I’ve ever seen one!


I do have the ingredients for these in my kitchen! I’ll have to see if I can win over my Reese’s obsessed fiancé!


Oh wow! These were amazing, tasted better than the real thing! It is crazy how absorbent the coconut flour is! When I first added it I thought it wasn’t going to be enough, after a a few stirs it was the perfect texture!


These are delicious!! I made them with almond butter the first time and they turned out great. My husband isn’t a big fan of almond butter, so I made them with peanut butter again last week, they are so good. These are perfect when you need a small little treat! Thanks for the great recipe!!


Hello Megan, I made these eggs. They were very delicious! I have one question about peanut butter – your peanut butter from what kind of peanuts is made – roasted or raw?


I’m all out of coconut oil! Can I use olive or canola?


    Butter is the only alternative that will have similar results as coconut oil. Definitely don’t try other oils!


You are a genius! I have said it so many times, but I’ll say it again… You should be published. You should be on television teaching the world how to make healthful (and tasty!) food choices. I always enjoy your blog!


I tried these last night and they came out perfect.
I didn’t have any packaged coconut flour.. but googled and came up with putting Bob’s Red Mill unsweetened dried coconut into my coffee grinder (krups) and blitzing til powdery and it worked perfectly.
It seemed that little amount of coconut flour wouldn’t do much for the blended peanut butter mixture, but when added it magically came together quickly into a dry moldable dough.

We made ours into footballs and piped on white laces.. adorbs! perfect for super bowl party tomorrow!

So happy! A childhood treat we can enjoy again without the guilt. Thank you!

Angie W

I made these tonight and my husband wouldn’t stop raving. Ridiculously tasty!


Could potato starch work in place of coconut flour? I have a surplus of it. I am thinking… If rice flour worked, why not, right?


    It’s worth a shot! Please let us know how it works for you.

Nicole C

I made these today for my family Easter celebration and my whole family couldn’t believe how amazing they were. They even won over my brother and my uncle, which says A LOT. Everyone said they were way better than Reese’s. Reese’s used to be my favorite candy but I dont enjoy them anymore after eating your version. Thank you for another wonderful treat that I can feel good about sharing with my family and my children. I have tried a number of your recipes so far and have been thrilled with them all!


These were Amazing! My husband loved them my kids loved them. Way better then any store bought peanut butter and chocolate candy!!!


Hi Megan,
Do you think I could use ground almonds rather than coconut flour or would that upset the taste too much…?


    I’m not sure– coconut flour is very absorbent, so I think you’d need to use more almond meal to achieve a similar texture. Let us know if you have any luck!


These received RAVE reviews at our family Easter dinner! Even my husband who loves Reese cups said he liked them better than Reeses! I’m making them again but trying a ball shape 🙂 thank you so much!


Your website is terrific! We tell all our friends! Can this recipe be doubled as is, or does there need to be any adjustments?


Can i sub the maple syrup for honey?


These were soooo good! I didn’t have coconut flour so I ground up some shredded coconut and they turned out just fine. Thank you for sharing!

Ivanete Lima

Can I use honey instead of maple syrup. It’s not easy to find it here, in Brazil.

    Megan Gilmore

    Yes, I think so! Honey is a little sweeter than maple syrup, so you might want to use a little less– just taste the mixture as you go.

Angela @ Food Angel

Oh my! These look dangerous to keep around 😉 I love Justin’s peanut butter cups, especially the dark chocolate, so these would be perfect for me for Easter!

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter